“It’s about good, clean, fair food; not necessarily organic, but good for your body, good for people who grow it, and involves lots of protection of farmers around the world and small-scale food production,” she said. Muncaster became interested in the slow foods movement eight years ago while researching ideas for a cookbook based on local and sustainable foods. While Muncaster said that Teton Valley has a great local food scene, the price of local beef and pork is often more than her family can afford. With sustainability and the health of her family in mind, she looked to the forests and foothills of the Tetons as a way to fill the freezer, and also as a way to participate in an age-old tradition.